Description
Dredged chicken cutlets cooked in a lemon, butter, and white wine sauce.
Ingredients
Scale
- 1 lb boneless skinless chicken breasts, thinly sliced
- ½ cup all purpose flour
- 2 eggs
- 1 ½ teaspoons kosher salt
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon black pepper
- 3 tablespoons olive oil
- 5 tablespoons unsalted butter
- ¼ cup dry white wine
- ¾ cup chicken stock
- 1 small lemon, thinly sliced
- 2 tablespoons fresh lemon juice
- 2 tablespoons chopped fresh parsley, optional
Instructions
- Slice the chicken breasts in half lengthwise to create thin cutlets. Pound lightly until about ¼ inch thick.
- In a shallow bowl, combine ½ cup all purpose flour, 1 teaspoon kosher salt, 1 teaspoon garlic powder, 1 teaspoon onion powder, and ½ teaspoon black pepper.
- Heat 3 tablespoons of olive oil and 2 tablespoons unsalted butter in a large skillet over medium heat.
- Dredge the chicken cutlets in the seasoned flour, coating both sides and shaking off any excess. Dip the flour coated cutlet in the egg and immediately place in your hot pan.
- Cook for 3-4 minutes per side until golden and cooked through. Transfer the chicken to a plate.
- Lightly clean out your pan if a lot of very dark oil or bits of flour remain.
- Pour ¼ cup dry white wine into the pan and scrape up any remaining browned bits from the bottom.
- Add ¾ cup chicken stock, 2 tablespoons fresh lemon juice, and the thin lemon slices. Simmer for 2-3 minutes.
- Stir in 3 tablespoons unsalted butter.
- Return the chicken to the pan and spoon the sauce over each piece. Simmer for an additional 2 minutes.
- Finish with 2 tablespoons chopped parsley before serving.
- Prep Time: 25 minutes
- Cook Time: 20 minutes
- Category: Main
- Method: Stovetop
- Cuisine: Italian